Description
A cozy and easy dinner: tender steak, fluffy tomato rice, and creamy white queso — perfect for weeknights or a casual gathering.
Ingredients
2 cups basmati rice
2 ½ cups chicken broth
1 cube chicken bouillon
1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 small onion, finely chopped (optional)
1 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
1 pound sirloin steak, thin strips
Montreal steak seasoning, to taste
2 tablespoons butter
White queso for topping
Fresh cilantro for garnish
Flour tortillas optional for serving
Instructions
1. Rinse rice under cold water until clear.
2. Heat olive oil in skillet over medium heat, sauté garlic and onion until translucent.
3. Add rinsed rice and toast for 2 minutes.
4. Add crushed tomatoes, chicken broth, crumbled bouillon, paprika, cumin, salt and pepper; stir well.
5. Bring to boil, reduce heat, cover and simmer for 18-20 minutes until rice is tender.
6. Remove from heat and let sit covered 5 minutes before fluffing.
7. Season steak strips with Montreal steak seasoning.
8. Heat olive oil and butter in skillet, cook steak 4-5 minutes per side for medium-rare.
9. Plate the rice, top with cooked steak, drizzle with warm white queso.
10. Garnish with cilantro and serve with warm flour tortillas if desired.
Notes
Rinse rice for fluffier texture.
Use a large skillet for even cooking.
Adjust steak doneness to your preference.
Taste and adjust seasonings as you go.
Can prep ahead: store rice and steak separately and combine when serving.
Vegetarian option: grilled veggies or tofu instead of steak.
Add jalapeños or chili flakes for extra heat.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 629
- Sugar: 2g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 87mg